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Cook II-Full Time
3 months ago
Find your new career with a team of HEROES, who are ordinary people doing extraordinary things for seniors. We are dedicated to giving back and supporting our team members, local community, and others worldwide. Come join a team with (6) Industry Best of the Best Awards and help us put People First Always.
Come see why Evergreen Woods is certified as a Great Place to Work Now accepting applications for a Cook ll.
We look forward to meeting you soon
Interviews offered daily
POSITION SUMMARY: This is considered a line cook position, this position demands a higher skill set, heightened sense of time management, and organizational skills. This person is responsible for the bulk of food production including but not limited to soups, stocks, sauces, main dishes, starches, and vegetables. A Cook II should be familiar and able to execute the 7 methods of cooking, they should have reviewed their station, review any lists including but not limited to opening, closing and prep list. They know what is expected form them each day while on that station, they should know how to read and follow a recipe, they should be able to execute basic soups, stocks, and sauce. They should have acquired the skills on each of the cooking stations listed in the Pathway, and they should have a Chef sign off on their refined knife cuts.
ESSENTIAL FUNCTIONS:
Working in a collaborative manner with the front and back of the house team members, ensuring compliance with Senior Living Communities standards for quality, presentation and portion control are met.
Adhere to all proper handling, HACCP, labeling, and storage protocols for all foods and ensure compliance with all relevant food service regulations.
Follow all safety protocols and consistently practice a culture of safety.
Maintain documentation of temperature charts and records.
Maintain an open communication and professional working relationship with all community departments and Home Office support team to ensure residents remain happy and living the Weller Life.
Actively participate in planning and production meetings with the team.
Attend and actively participate in required in-service training and education programs.
Other duties as assigned and directed by the Executive Chef or Director of Dining Services.
COMPETENCIES: To perform the job successfully, an individual should demonstrate the following competencies:
Technical Skills Individual must demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average.
Communication Demonstrates an ability to effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide her supervisor with actionable, accurate data.
Initiative Is self-motivated and personally competitive. Wants to achieve for the good of the Company and her team. Seeks additional work when they have capacity. Demonstrates an ability and desire to bring new ideas and solutions to their supervisor on an ongoing basis.
Flexibility The ability to quickly adapt to changing conditions. The ability to navigate obstacles with ease and professionalism.
Interpersonal Skills Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to ideas and tries new hings
Teamwork Balances team and individual responsibilities; encourages others and asks for help when needed. Exhibits patience and compassion.
Professionalism Ensures product is delivered on time and is of the highest quality. Assumes responsibility for mistakes. Presents themselves in a manner which enhances the brand image. Understands that no information is truly private and conducts online or social networking activities accordingly.
Ethics Treats people with respect; keeps commitments; inspires the trust of others; works ethically with integrity; upholds the Companys Guiding Principles:
o People First, Always
o We Exist to Serve our Members
o We Have a Responsibility to be Full
Physical Demands, Work Environment, and Expected Hours of Work: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.Capable of standing, maneuvering independently and safety around work area. Capable of standing on a tile floor for an eight-hour shift.
Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully.
Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc.
An individual in this position will be required to lift or carry weight up to 50 lbs.
Must be free of diseases that can be transmitted in the performance of job responsibilities during the stage of communicability unless the employee can be given duties that minimize the likelihood of transmission.
May be exposed to minimal to moderate noise and exposure to blood and/or body fluids. May experience traumatic situations including psychiatric and deceased residents.
Subject to moderate physical and emotional stress associated with food service. Performance of job tasks will involve exposure to cleaning chemicals, heat and cold.
TRAVEL: No travel is expected, although occasional travel may be required for training sessions, continuing education opportunities, emergency situations, and other company functions.
EDUCATION AND EXPERIENCE REQUIREMENTS:
High school graduation or GED required.
1-2 years experience in a similar position desired. Culinary training a plus.
KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:
Ability to read, write, speak and understand English fluently.
Ability to meet or exceed the companys attendance and punctuality standards. Ability to use miscellaneous software and office equipment.
Ability to understand and follow directions as given. Ability to work with minimal supervision.
PLEASE NOTE: Management reserves the right to change or otherwise modify the functions of this job at any time to meet the needs of the company. Additional duties may also be assigned. Consideration will be given to make reasonable accommodations to enable individuals with disabilities to perform the essential functions.
